One day, I needed to have dinner ready when we walked in the door after work; so I altered a skillet dish that my family likes into this delicious slow cooker meal, and it was ready and waiting when we got home. It's perfect for a weeknight meal but is nice enough for company, too.
What You Need:
(Makes: 6 servings)
2 teaspoons of paprika
1 teaspoon of salt
1 teaspoon of pepper
1/4 teaspoon of cayenne pepper
3 pounds of bone-in chicken breast halves, skin removed
1/2 pound of baby Portobello mushrooms, quartered
1 medium sweet red pepper, chopped
1 medium onion, chopped
1 can (14 ounces) of water-packed artichoke hearts, rinsed and drained
1 & 1/2 cups of chardonnay
1 can (6 ounces) of tomato paste
3 garlic cloves, minced
2 tablespoons of minced fresh thyme or 2 teaspoons dried thyme
1/4 cup of minced fresh parsley
Hot cooked pasta
Shredded Romano cheese
What to Do:
STEP 1) Combine the paprika, salt, pepper and cayenne; sprinkle over chicken. Place the chicken, mushrooms, red pepper, onion and artichokes in a 5 quart slow cooker. In a small bowl, combine the chardonnay, tomato paste, garlic and thyme; pour over vegetables.
STEP 2) Cover the chicken with the slow cooker lid and cook on low for 5 to 6 hours or until chicken is tender. Stir in parsley. Serve with pasta; sprinkle with cheese.
STEP 3) Enjoy!